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Thanksgiving Turkey! Frying the whole Turkey Recipe:

Frying a whole turkey with oil can be a delicious and impressive way to prepare your Thanksgiving or holiday meal. However, it's important to follow safety precautions and take the necessary steps to ensure a successful and safe cooking process. Here's a step-by-step guide:

Note: Turkey frying can be dangerous if not done correctly. Make sure you follow all safety instructions and guidelines provided with your turkey fryer equipment. Additionally, always do this outdoors, away from flammable materials, and have a fire extinguisher on hand.

Ingredients and Equipment:

  1. Whole turkey (10-15 pounds)

  2. Cooking oil (peanut, canola, or other high smoke point oil)

  3. Turkey fryer with propane burner

  4. Meat thermometer

  5. Injector for marinade (optional)

  6. Marinade or seasoning (optional)

Step 1: Safety Precautions

  • Choose a level, stable, and non-flammable outdoor location to set up your turkey fryer. Avoid wooden decks and structures.

  • Make sure the turkey is fully thawed and dry before frying to prevent oil splatter.

  • Wear heat-resistant gloves and eye protection to protect yourself from hot oil splatter.

Step 2: Preparing the Turkey

  • Remove the giblets and neck from the turkey cavity.

  • Inspect the turkey for any ice or water inside; it must be completely dry to avoid oil splatter.

  • Season the turkey with your preferred rub or marinade, if desired.

Step 3: Measuring the Oil

  • Place the turkey in the empty fryer pot.

  • Add enough oil to fully submerge the turkey, but make sure it doesn't overflow when you add the turkey. You can do this by filling the pot with water and then placing the turkey in it to measure the required oil level before. However, make sure is fully dry before frying.

Step 4: Heating the Oil

  • Attach the propane tank to the turkey fryer burner and turn on the gas.

  • Use a long lighter or a match to ignite the burner.

  • Heat the oil to the recommended temperature (usually around 350°F or 175°C). Use a thermometer to monitor the temperature. It's essential to maintain a consistent temperature throughout the cooking process.

Step 5: Lowering the Turkey

  • Turn off the burner before lowering the turkey into the hot oil.

  • Use the turkey fryer lifting hook or basket to gently and slowly lower the turkey into the hot oil. Be cautious of splattering.

Step 6: Cooking the Turkey

  • Once the turkey is submerged, re-ignite the burner and maintain the oil temperature at around 350°F (175°C).

  • Cook the turkey for about 3-4 minutes per pound, plus an additional 5 minutes. So, for a 12-pound turkey, it would take approximately 40-50 minutes.

Step 7: Checking for Doneness

  • Use a meat thermometer to check the turkey's internal temperature. The turkey is done when it reaches 165°F (74°C) in the thickest part of the thigh and breast. Ensure the thermometer doesn't touch the bone.

Step 8: Removing the Turkey

  • Carefully lift the turkey from the hot oil using the fryer basket or hook. Let any excess oil drain back into the pot.

Step 9: Resting and Carving

  • Allow the fried turkey to rest for at least 20-30 minutes before carving to let the juices redistribute.

Frying a whole turkey with oil can produce a crispy and delicious result. However, safety is paramount, so always follow the instructions that come with your turkey fryer and be vigilant throughout the process.

Enjoy your tasty fried turkey!

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